Chicken Caesar Alfredo

Directions

1. Cook the pasta according to the directions on the package.
2. Once cooked, cool the pasta down under cold water and set aside.
3. Preheat oven to 350 degrees.
4. Season the chicken breasts generously with Caesar Wing Rub.
5. Grind the croutons to breadcrumb size. Beat the eggs.
6. Set up a breading station starting with the flour, then the beaten eggs and finally the crouton crumbs.
7. Bread the chicken breasts by first dredging them in flour. Then coat them well with the egg mixture before finally breading them in the crouton crumbs.
8. In a sauté pan over medium high heat, lightly brown off the breaded chicken on both sides.
9. Place the chicken on a sheet tray and into the oven to finish cooking. Once the chicken reaches an internal temperature of 165 degrees, remove from the oven to rest for 10 minutes.
10. Make the alfredo sauce.
11. In a saucepot, add oil and garlic and cook lightly over low heat to sweat the garlic. (do not brown)
12. Add white wine and reduce by 75%.
13. Add cream and bring to a simmer. Cook for 10-15 minutes until slightly thickened.
14. Season with Caesar Wing Rub.
15. To finish the pasta and plate, add a portion of pasta to a large sauté pan and add ½ cup of sauce along with ¼ cup of parmesan cheese.
16. Place over low heat, stirring and tossing constantly until the cheese has melted and the pasta is hot.
17. Plate the pasta and top with sliced chicken.
18. Garnish with extra shredded cheese and chopped parsley.
19. Enjoy!